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Canada · Québec · Roussillon| Common Hunting Fishing Mushrooming Foraging |
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Lactarius deterrimus |
August: Fruiting of the pine lactarius continues, mushrooms can be gathered.
Requires proper cooking. Popular mushroom among pickling enthusiasts in Russia and Eastern Europe. Commonly used in homemade preserves.
Grows mainly under spruce, often in clusters. Has a bitter taste requiring soaking.
Search in spruce forests, especially on moist mossy soils Collect in summer and autumn after rains Look for clusters near roots of spruce trees
Has a bitter taste when fresh, needs soaking. Characterized by distinct smell and orange latex.
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17 September, 2022
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9 October, 2013McNeil, Raymond
Recommended to soak and change water several times. Better to boil before further cooking. Used pickled or salted.
Cap and stem: Salting, frying, stewing
Pickled spruce milkcap (Pickling)
Pre-soak and boil, then pickle with garlic and spices
Pre-soak and boil, then pickle with garlic and spices
1. Soak mushrooms for several hours, changing water.
2. Boil for 15–20 minutes.
3. Pickle with garlic, vinegar, and spices.
2. Boil for 15–20 minutes.
3. Pickle with garlic, vinegar, and spices.
Fried spruce milkcap (Frying)
After soaking and boiling, fry with onions
After soaking and boiling, fry with onions
1. Soak and boil mushrooms.
2. Fry with onions until golden brown.
2. Fry with onions until golden brown.